Rich chocolate ganache tart with pomegranate seeds

Ingredients

For the ganache:

To garnish:

Pomegranate seeds

200ml Avonmore Fresh Dessert Cream

Directions

Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.

Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.

Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.

Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.

Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.

Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.